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Recipe Details

Servings:	0 People
Cooking recipe time in minutes:	30
Cooking recipe Search Tags:	Trout of the lake in compote herbs Trout of of the the lake
Recommended wine with the dish:	Dιzaley Grand Pertuis 1990 Vin blanc du canton de Vaud des caves du Grillon
Difficulty level:
Cooking recipe viewed:	1,450

Cooking Recipe Preparation time

30 mn

Cooking Recipe Ingredients • 4 pavements of trout of the lake of 100 g each decorated and desar?tes The furniture: • 4 cool herb bouquets The compote of herbs: • 50 g of parsley leaves flat • 30 g of chervil • 1 boot of chive • 1 c. to sugar of spinach • mash 40 g of butter • 1 juice of lemon seasons It: • 5 dl of cream • 1 dl of wine white (Chasselas) • 40 g of butter hazel • 1 dl of trout aroma • juice of lemon • salt, pepper

Cooking recipe preparation instructions

Preparation of the trout: Salt and pepper the pavements of trout slightly, make then cook them steam-powered very soft (60 degrees) during 6 to 8 minutes. Preparation of the herbes compote: Rudely chop then the herbs make come back them in 40 g of butter. Add the spinach mash, salt and pepper, finally, finish while adding, before serving, the juice of lemon. Preparation of sauce: Make reduce of half the white wine and the aroma of fish. Add cream and continue cooking, until a very light link. Finish while adding the hazel butter and the juice of lemon, mix and rectify flavors, so necessary. Schooling: Deposit at the middle of the plate digs (preheated) 1 spoon to soup of herbes compote, surmount with the trout and entour

Restaurant

Name:	Hotel-Restaurant Georges W
Phone:	+41(32)957 66 33
Website:	www.georges-wenger.ch
Address:	"2, rue de la gare&qu
City:	Le Noirmont
Country:	Sw
Overview:	"In the Jura region on an altitude of 3000 feet, the ancient train station hotel from Noirmont has become a must-do culinary stop and ideal place for relaxation and art de vivre, thanks to the charm and kindness of its proprietors. After his apprenticeship, Georges Wenger has worked with Alain Senderens in Paris and Hans Stucki in Basel, before opening his establishment "Hotel-Restaurant Georges Wenger" in 1981 with his spouse Andrea."